Did this on my gasser a couple of days ago (salt encrusted.) It doesn't really pick up any smoke flavor that way, but you can't beat the "edge to edge" results that salt encrusting gives..Before I encrusted it with salt, I put it in a plastic bag with fresh ground pepper and herbes de Provence, and gave it a good shake. And of course, as chef, I gnawed the bones while resting the main course...

I really miss my rotisserie. I may buy another for the gasser. One tip I have for Prime Rib on a spit is to spear it FRONT to BACK... (Parallel with the bones.) That way there is no unsightly hole through each slice. Chances are you will not even SEE a hole after it is sliced.

I really miss my rotisserie. I may buy another for the gasser. One tip I have for Prime Rib on a spit is to spear it FRONT to BACK... (Parallel with the bones.) That way there is no unsightly hole through each slice. Chances are you will not even SEE a hole after it is sliced.

That's for certain. It looks a bit funny on the spit, but if you slice it just right there's no hole to be seen. And even if there is you can keep that slice for yourself.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.